Recipe for Cod & Salsa Verde | Dublin Cookery School

Ingredients

• 40g pumpkin seeds, toasted
• 150g couscous
• 2 tbsp olive oil
• 120ml lemon juice
• 8 cherry tomatoes, chopped
• 4 large radishes, finely sliced
• 2 spring onions, finely chopped
• Bunch each of parsley, mint, dill and basil, chopped
• 500g purple sprouting or tender stem broccoli
• Olive oil
• 2 large cloves of garlic, finely sliced
• A pinch of chilli flakes
• 4 x 150g cod, skin on
• 2 tbsp olive oil, for cooking
• Generous knob of butter (optional)